Long before the food revolution in England brought us gastro pubs, Jamie Oliver and the Fat Duck, there was British marmalade. Dense with chunks of candied Seville orange peel and darkened with ...

Spain exports most of its Seville and Malaga oranges to the UK and Ireland for marmalade lovers like me. The season is short, from mid-December to the end of February, so if you want to make your very ...

Wash the oranges. Put them, whole, in a stainless steel saucepan with the water. Put a plate on top to keep them under the surface of the water. Cover with the lid of the saucepan, simmer gently until ...

Instructions: Wash fruit thoroughly, then remove the knobby bits from the ends and cut each in half. Thoroughly juice the fruit. Discard the seeds and pour the juice into a large bowl. Cut the juiced ...

SEVILLE orange marmalade can trace its roots to the 18th century, when a Spanish ship sought refuge in a storm off the coast of Scotland. The vessel came to shore in Dundee, leading James Keiller's ...

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl ...

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl ...

A note about that flavor: It is wholly dependent on the marmalade you use. If you use an insipid marmalade — one that’s mostly made up of cloying, neon orange jelly without many (or any) pieces of ...